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Wednesday, October 6, 2010

Steamed Egg – (계란찜) - Version 3.0

This California weather is sort of crazy, isn’t it? EARTHQUAKE weather for sure. =/ Growing up in Cali, I’m so used to earthquakes. I’ve been through quite a few of the big ones so they hardly bother me anymore – but still the thought of the next big one is pretty scary. =P

The rain has made it a lazy day today. All of Munchkin’s sports activities this week have been cancelled due to rain. This means the kid is going stir-crazy from 3PM until his bed time. Stir crazy kid means a mom that has to get dinner on the table as quickly as possible.

The following is a quick and easy way to make steamed egg all in one pot. There are other ways to make egg jjim and I have VERSION 1 and VERSON 2 right here.

Ingredients:

2 Eggs

1 CUP water

2 TSP shrimp jut

handful of green onions

First crack two eggs into a small stone pot.

Pour a cup of water into it.

Add 2 TSP of shrimp jut LIQUID ONLY.

Whisk it all around thoroughly using a fork and place it on the stove on medium heat.

Once it looks like it’s just about to boil, turn down the heat to low…

…and add a tin foil tent on top with a tiny opening to let some air out. Just let it simmer on low for about 10-15 minutes.

When it looks just about done, throw some green onions on top.

Let it continue to simmer for a couple of minutes and you’re ready to serve! This type of egg jjim tastes best when served fresh.

Even just after just a few minutes, it starts to flatten out.

It still tastes great though! This is the quickest and easiest way to enjoy egg jjim besides microwaving it. Whenever I get around to it, I’ll post up the microwave version. Enjoy and stay warm!

7 comments:

My mom used to make this for my son all the time when we lived with them. He LOVES it, but she never really explained how she did it. It would just appear at the table fully prepared. I guess she must have figured it was so simple I should be able to figure it out on my own... haha

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A little note in 2010

I don't use any type of *dashi* in our household. Everything is seasoned with gook ganjang (soy sauce). I'm not a fan of using haemool (seafood) broth, so you will mostly see beef broth. Cooking styles differ from household to household, but this is how I was taught by my mom.

After blogging strictly about Korean food for the past two years, I sometimes find it difficult to find something *new* but I am going to try my absolute best and will be updating this blog regularly for the rest of 2010.

One of my goals when starting this blog was to make it *authentic* as possible. This is the stuff real Koreans eat. You might see sea snails (yup, I will be doing a gol-baeng-ih moochim recipe), octopus, squid, ggop chang, tripe, chicken gizzard, and maybe even bbun-dae-gi.

I've been told my cooking can be a bit on the bland side or *shing-guh-wuh* but that's how we eat in the KC household. If you find the recipes lack flavor, add more salt or soy sauce! =P

Korean Cooking

Korean cooking is unique in that there are SO MANY ways to cook the same dish. Even if you're a Korean cooking expert, I hope that by visiting this blog you can open your eyes to the various ways to cook Korean food.

Don't feel restricted! You don't have to follow my instructions to the TEE. I'm a bit Type-A myself so I LOVE it when there are measurements and guidelines, however, with Korean cooking following orders isn't always the best way to achieve maximum results. Each of us has our own preference when it comes to flavors and tastes, so make these recipes your OWN!

If you like it more spicy, add more red pepper! If you think it's too salty, next time decrease the gook ganjang. The point is, you have to adjust the flavors to suit YOU because at the end of the day, as long as your taste buds are happy~ that's ALL that matters!

So go and cook and change everything up! I'm always on the quest to find NEW ways to make the same dishes. If you have any recipes that are GREAT and yummy~ please do share!